Cocoa Banana Muffins
Cocoa and banana produce a muffin that is easy on the taste buds as well as the diet.
Serves: 12 muffins
- 1 1/4 cups whole wheat pastry flour or unbleached flour
- 1/2 cup oat bran
- 1/2 cup sugar
- 1/4 cup plus 2 tablespoons Dutch processed cocoa powder
- 1 tablespoon baking powder
- 1 cup very ripe mashed banana (about 2 large)
- 1/2 cup skim or low-fat milk
- 1/3 cup reduced-fat margarine or light butter, melted
- 2 egg whites, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- 4 teaspoons sugar
- Place the flour, oat bran, sugar, cocoa, and baking powder in a large bowl, and stir to mix well. Add the banana, milk, margarine or butter, egg whites, and vanilla extract, and stir just until the dry ingredients are moistened. Fold in the walnuts, if desired.
- Coat the bottoms only of muffin cups with nonstick cooking spray, and fill three-fourths full with the batter. Sprinkle the sugar over the batter, and bake at 350°F for about 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
- Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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